Name: Russian Cabbage Borscht
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Thinly sliced potatoes - 1 ½ cups; Thinly sliced beets - 1 cup; Vegetable stock or water - 4 cups; Butter - 2 tablespoons; Chopped onions - 1 ½ cups; Caraway seed (Optional) - 1 teaspoon; Salt - 2 teaspoons; Celery stalk, chopped - 1; Carrot, sliced - 1 large; Coarsely chopped red cabbage - 3 cups; Black pepper to taste - 3 cups; Fresh dill weed - ¼ teaspoon; Cider vinegar - 1 tablespoon; Honey - 1 tablespoon; Tomato puree - 1 cup; Sour cream, for topping - 1 cup; Chopped tomatoes, for garnish - 1 cup

Ingredients for - Russian Cabbage Borscht

1. Thinly sliced potatoes 1 ½ cups

2. Thinly sliced beets 1 cup

3. Vegetable stock or water 4 cups

4. Butter 2 tablespoons

5. Chopped onions 1 ½ cups

6. Caraway seed (Optional) 1 teaspoon

7. Salt 2 teaspoons

8. Celery stalk, chopped 1

9. Carrot, sliced 1 large

10. Coarsely chopped red cabbage 3 cups

11. Black pepper to taste 3 cups

12. Fresh dill weed ¼ teaspoon

13. Cider vinegar 1 tablespoon

14. Honey 1 tablespoon

15. Tomato puree 1 cup

16. Sour cream, for topping 1 cup

17. Chopped tomatoes, for garnish 1 cup

How to cook deliciously - Russian Cabbage Borscht

1 . Stage

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.

2 . Stage

Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

3 . Stage

Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.